Executive Chef

Palm Beach Marriott Singer Island Beach Resort & Spa; Riviera Beach (FL); In loco; USD 70.000 - 100.000; Tempo pieno

Descrizione del lavoro

HHM Hotels is seeking an Executive Chef to lead kitchen operations and ensure guest satisfaction with high-quality food and sustainable practices. You will interview, train, and coach staff, plan menus, manage inventory, and maintain safety standards in a dynamic hotel environment.

You will develop new menu items, oversee daily operations, collaborate with catering for events, and monitor costs to optimize profitability while delivering exceptional dining experiences.

Competenze

• Degree or certificate in Culinary Arts and/or 1–2 years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.

Mansioni

• Interview, select, train, schedule, coach and support associates, ensuring they perform to brand standards.
• Establish priorities and assign production and preparation tasks to staff.
• Review daily menu specials, banquet event orders and inventory items.
• Requisition supplies and coordinate with purchasing and storeroom.
• Ensure quality of products received; confirm health/safety compliance.
• Develop and test new menu items; write recipes; ensure recipes are followed.
• Observe guest reactions and ensure guest satisfaction with service.
• Conduct kitchen walk-throughs and address deficiencies.
• Assist catering with special menus and client meetings.
• Monitor sales and food cost; optimize usage of excess items.
• Prepare weekly kitchen staff schedules; manage labor costs.
• Follow EarthView sustainability guidelines.

Conoscenze

Staff coaching

Menu planning

Food quality

Cost control

Kitchen operations

Training

Formazione

Culinary degree

Descrizione del lavoro

Opportunity: Executive Chef

Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards.

Your Growth Path

Director of Food & Beverage – Regional Director of Food & Beverage

Your Focus

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Establish priorities and assign production and preparation tasks to staff to execute.
• Review daily menu specials, banquet event orders and inventory food items for daily use.
• Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
• Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
• Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current.
• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Assist catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily and ensure that excess items are utilized efficiently.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Your Background and Skills

• Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Source: HHM Hotels